CDC

Job Title : Chef de Cuisine

Location : Bowery, New York, NY (inside the New Museum)

Reports To : Executive Chef (Julia Sherman)

Direct Reports : Executive Sous Chef(s), Sous Chefs, and key hourly culinary leads

About the Role

We’re opening a new, design-forward restaurant inside the New Museum on the Bowery—rooted in sustainability, seasonal cooking, and a vibrant wine program. Under the creative leadership of Executive Chef Julia Sherman, we’re building a dynamic team that cares deeply about craft, hospitality, and collaboration with the museum’s cultural community. The restaurant provides a unique opportunity to work at the intersection of art and culinary – collaborating with artists, creating late night bar menus, and hosting brand events. This will be the first and only restaurant designed by OMA.

We are looking for a collaborative, creative, and disciplined person to recruit, train, and lead a talented and hard-working team as our Chef de Cuisine.

Key Responsibilities

• Lead day-to-day kitchen operations, Lead the BOH team and manage BOH scheduling
• Uphold rigorous standards for flavor, consistency, plating, and pace; ensure every plate reflects the restaurant’s creative direction.
• Partner closely with Executive Chef Julia Sherman on menu development, tasting, and iteration.
• Recruit and train a diverse back-of-house team; create clear prep guides, station charts, and SOPs.
• Give timely, actionable feedback; develop both hourly and management staff for growth
• Establish production schedules, pars, and inventory systems
• Implement recipe costing, prep lists, waste logs, and ordering protocols; maintain accurate digital documentation.
• Set the standard for NYC DOH compliance and safe work habits; prepare and lead the team through inspections.
• Ensure organization, sanitation, and maintenance across all BOH areas.
• Manage labor to business needs while hitting labor targets; build schedules and approve payroll.
• Track and report weekly prime costs
• Communicate clearly with FOH leadership, events, and museum partners; keep everyone aligned on menus, 86s, timing, and special programming.

Qualifications